Cucumber-Mint Gazpacho with Tomato Croutons

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Chilled cucumber and tomato soup with fresh mint, topped with crispy tomato croutons for a refreshing summer starter. This Mediterranean-inspired summer cookout recipe, ready in about 32 minutes, pairs Cucumbers (peeled and diced), Tomatoes (chopped), Red onion (finely diced) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium Cucumbers (peeled and diced)
• 2 medium Tomatoes (chopped)
• 1/4 cup Red onion (finely diced)
• 1/4 cup Fresh mint (chopped)
• 1 clove Garlic
• 1/2 cup Cucumber juice
• 2 tbsp Red wine vinegar
• 3 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 medium Tomatoes (diced for croutons)
• 1/2 cup Bread (stale, cubed)
• 1 tsp Olive oil (for croutons)

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Blend 2 medium peeled and diced cucumbers, 2 medium chopped tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped fresh mint, 1 minced garlic clove, 1/2 cup cucumber juice, 2 tbsp red wine vinegar, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Step 2: Transfer gazpacho to a bowl and chill for 60 minutes.
3. Step 3: Toss 1/2 cup diced tomato and 1/2 cup cubed stale bread with 1 tsp olive oil. Bake at 375°F for 12 minutes until golden and crisp.
4. Step 4: Serve chilled gazpacho topped with tomato croutons.